After 11 years with 3030 Ocean, it’s hard to believe it’s time for me to say goodbye! I have been lucky to work with the best team of people, who over the years have become my extended family. I am so proud of all we have accomplished together at the restaurant. 3030 Ocean defines the meaning of success for me. As a group of individuals, we over the years have all come together as a unit to achieve our goal to create a successful restaurant that embraced the community around it. Our customers became our friends and fans as we strove to wow them with our amazing food and gracious service. Starting out working with Dean & Paula we built the foundation for what is now a success story because we all believed in each other. That spirit now carries on with Jeremy and my team of talent in the front. I want to thank the 3030 Kitchen team as well as my whole service team, who will carry the torch for the years to come. I thank all our customers for their continued support and I know that our family at 3030 enjoys seeing them all. And after all these years as the service leader at 3030 Ocean, I must bid you farewell! It’s time for me to take a much deserved “hiatus” and see the world a bit. I made some long lasting friendships, and I am grateful to have opened the flagship of the DJM Empire. My mentor and friend, Dean Max, I will always appreciate all you have done and for believing in me. I will always be your biggest fan. I know my journey has just begun and as I pass the 3030 torch, I will take some time for me as I look forward to what is ahead. I am sure Dean will be trying to rope me into one of his new ventures…but I need a little around the world vacation first! Cheers to my 3030 family, my customers and my friends!

This is a really nice recipe for winter Bison. It is not gamey, but has a lean and meaty flavor that I think you will love. It also is lower in cholesterol and calories. We pair it with a creamy carrot puree, spicy radicchio, and a sweet maple sauce to give it a real mountain flavor. I hope you enjoy!

Join chef Max in the beautiful Cayman Islands for another culinary classic, the Cayman Cookout. Hang out in a casual fashion at the Ritz Carlton, while rubbing elbows with the industries top stars, including chefs like Eric Ripert, Jose Andres, and Anthony Bourdain. Chef Max will be hosting a special event at his restaurant with the owner and chef from Moet Chandon. White sand, crystal blue water, warm sun, classic French champagne, local seafood...what else could you ask for on a vacation!
See you there!

On Sunday, January 29th, SWANK TABLE will host an al fresco luncheon in their own fields of green, and Chef Max of 3030 Ocean will create a feast right before your eyes. Calling on the best of our state's farmers, ranchers, artisanal producers, micro-brewers, and organic wine makers, Dean and the 3030 kitchen staff will produce a multi course meal of the highest quality. AND, each SWANK TABLE event will give back to the community by donating a portion of the proceeds to local charities. Click the link above to get your tickets now.

Winter marks the season for wonderful Florida citrus. I grew up in Stuart, Florida very near Vero Beach which has amazing grapefruit. The Indian River county is very proud of their citrus and this time of year, it is at it's peak. We make a simple curd tart from the perfectly sweet juice and pair it with nice filets of the grapefruit and a flaky puff pastry. Have fun!

Infused liquors are all the rage right now, but I have some interesting ideas for the traditional drinker. For those classic bourbon drinkers in the audience, you must try this at home. The recipe has you take left over bacon fat from breakfast and infuse it in your bourbon. Then you remove the fat by freezing the liquor and make your basic Old fashion, Manhattan or other classic mix. Check out this recipe!

Just around the corner is the most important date for old and new relationships, that's right, Valentines Day. It will sneak up on you before you know it, so call now to make your arrangements with us for this magical evening with your loved one. We will be doing a set course menu with or without wine, and it will surely be a special arrangement of the seasons best ingredients. Call us at 954.765.3030 for reservations. Menu will be out in the February newsletter!